International Chef and nutrition expert Anna Chiarini shows us the recipe for vegetarian lollypops, a healthy and original way to prepare a fun snack that can be accompanied you all day long. As you know, this recipe can be found along with the other 42 in her book “The Art of Eating Healthy”, all with our extra virgin olive oils.
There are three different types of lollypops: turmeric, orange and red beets; and beans and cinnamon. These snacks can be a great supplement to a specific diet for training. The beans are a rich source of protein and fiber, which provide a good amount of minerals such as iron and calcium, as well as magnesium, potassium, phosphorus, copper and manganese.
Preparation Time: 30 min
Vegan / Gluten Free / For other allergens please check the ingredients
- 12 Rice paper sheets
- 300 g – 10½ oz White beans (for example cannellini)
- 15 ml – 1 tbsp Red beet juice
- To taste – Cinnamon
- 15 ml – 1 tbsp Orange juice
- To taste – Turmeric
- Extra virgin olive oil Castillo de Canena First Early Royal
Soak cannellini beans overnight. Boil in salted water until soft. Set aside to cool. Puree the beans in a blender until smooth. Divide the bean paste in two equal parts. In two separate bowls combine the bean paste with other ingredients: red beet juice with cinnamon and orange juice with turmeric.
Add our extra virgin olive oil Castillo de Canena First Early Royal and salt to taste. Mix well and then form the paste into lollypop sized balls. Stick the bean balls on top of the skewers. Soak the rice paper in warm water for about 15-25 seconds.
Cover each bean lollypop with a rice paper and tie it up around the skewer with a cooking twine (string). Repeat the same with other lollypops. Assemble the dish as in the photo or to your liking.
If you want to get all recipes, you can buy this unique recipe book that also has an impeccable picture in the following links: